Featuring Three One Pot Dish Recipes (2024)

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Cup Uncooked Rice
• 1/2 Portion of Fresh Chicken, cut into bite size
• 2 Medium Chinese Preserved Sausage (腊肠)
• 1/4 Portion of Salted Fish Cutlet (咸鱼)
• 2 Cup Water
• 2 Slices Of Fresh Ginger, shredded
• 1 Small Red Onion, Sliced
• A Few Section of Spring Onion

Marinade For Chicken:

• 1/2 Teaspoon of Light Soy Sauce
• 1 Teaspoon of Corn Flour
• 1/2 Teaspoon Sesame Oil
• 1/2 Teaspoon Cooking Wine
• 1/2 Teaspoon Dark Soy Sauce
• Dash of Pepper

Method:-
1.Wash and rinse the rice then pre-soak it 2 cups of water in the claypot for at least one hour.

2. Blanch preserved sausages in boiling water for 10 seconds, drained and remove the outer skin of the sausages then cut it into slices. Set aside.

3. Trim the fats and skin of the chicken, cut into bite-size pieces and marinate it with the above marinade for at least

20 minutes.

4. Preheat frying pan, saute sliced preserved sausage with 1 teaspoon of oil till fragrant, remove and set aside. Add in salted fish and pan-fry till golden colour on both sides. Dish up.

5. With the same pan, saute onion and ginger with the remaining oil till fragrance. Add in marinated chicken pieces and stir-fry till browned all over. Set aside in pan while cooking the rice. (you can skip this step if you are in a hungry, just arrange marinated chicken on the rice mentioned in step 6 but let it cook for 15 minutes or more instead of 10 minutes till chicken is cooked)

6. Meanwhile bring the rice to boil, lower the heat and let it cooked until water level is almost the same as the rice, arrange preserved sausage, chicken and salted fish on top of the rice.

See Also

Bengali Rice Porridge With Lentils and Chicken RecipeKerala Chicken Curry | Nadan Chicken Curry RecipeAuthentic Cuban Sandwich Recipe | Miss InformationFilipino Chicken Adobo Recipe

7. Drizzle some oil around the sides of the claypot (prevent rice from burning), put the lid on and let the mixture continue to cook on low heat for another

8 - 10 minutes.

8. When done turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another

5 - 10 minutes.

9. Garnish it with some spring onion, coriander and cut chilli then drizzle some dark soy sauce and served hot.

A short demo clip on the above recipe:
If you cannot view the video above, click on my Instagram link here.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Cup Uncooked Rice
• 1 Piece of Pork Belly, about 150g
• 5 Fresh sh*ttake Mushroom, sliced
• 1/2 Portion of Small Chinese Cabbage, sliced
• 150g Yam (taro), cut into cubes
• 80g Pumpkin (optional), cut into cubes
• 2 Cup Water
• 2 Cloves of Garlic, minced
• 1 Tablespoon Dried Shrimp, soaked till soften
• A Few Section of Spring Onion

Marinade For Pork Belly:

• 1/2 Teaspoon 5 spices powder
• 1/2 Teaspoon of Light Soy Sauce
• 1 Teaspoon of Corn Flour
• 1/2 Teaspoon Sesame Oil
• 1/2 Teaspoon Dark Soy Sauce
• 1 Tablespoon Cooking Wine
• Dash of Pepper
• 2 Cloves Garlic, smashed
• 2 Shallot, sliced

See Also

Chinese Orange Chicken Recipe

Method:-
1. Trim and blanch pork belly in boiling water for 30 seconds. Remove, rinse and pat dry with kitchen paper towel before marinate it with the above marinade.

2. Meanwhile, sliced marinated pork belly into 1 cm thick strips and lightly pound the soaked dried shrimp.

3. Preheat frying pan with 1/2 tablespoon of oil, saute dried shrimp and minced garlic till fragrance add in pork belly and continue to cook till meat is brown in colour.

4. Add in yam cubes, sliced cabbage and mushroom then continue to fry for another minute before adding in 1/4 cup of boiling water.

5. Lower the heat, add in pumpkin cubes and simmer till water also dried up. Season to taste and set aside.

6. Bring the rice to boil, lower the heat and let it cooked until water level is almost the same as the rice arrange the prepared pork belly mixture on top of the rice.

7. Put the lid on and let the mixture continue to cook on low heat for another

8 - 10 minutes.

8. When done turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another

5 - 10 minutes.

9. Garnish it with some coriander, fried shallot and served hot.

A short demo clip on the above recipe:
If you cannot view the video above, click on my Instagram link here.

(Serves: 2 - 3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:

• 300g of Mackerel Fillet, sliced
• 100g of Bitter Gourd, thinly sliced
• 2 Servings of Cooked Rice
• 1 Tomato, cut into wedge
• 1 Box of Silken Tofu, cut into cubes
• 100g of Yam (taro), cut into thick strips
• 2 Stalks of Spring Onion, trimmed
• 2 Slices of Ginger
• Some Lettuce
• 400ml Chicken Broth
• 400ml Hot Water
• Dry Shallot and Shallot Oil

Method:-
1. Lightly marinate the fish with 1 teaspoon of cornflour, grated ginger and cooking wine together with drizzle of sesame oil and dash of pepper for 5 minutes.

2. Heat up a medium saucepan with 1 teaspoon of oil, add spring onions and ginger , saute it until fragrant before pouring in the soup broth and hot water.

3. When the mixture comes to boil, let it simmer for another

5 minutes. Meanwhile deep-fried yam strips till golden brown, drained and set aside.

4. Next add tofu cubes into the soup broth together with fried yam and simmer for another

3 - 5 minutes till soup comes to boil again.

5. Add bitter gourd, tomato and fish. Increase heat to medium and continue to simmer till fish is cooked.

6. Lastly add in lettuce, give it a quick stir. Remove pan from heat and divide soup mixture into two serving bowls with cooked rice in it. Top with fried shallot and serve immediately.

Quick Tips:
~ You can use any kind of fish slices that are suitable for making soup such as: grouper, barramundi, red snapper and etc.

~ Rubbed salt on the inside of the bitter gourd before cutting helps to reduce it's bitter taste or alternatively choose bitter gourd with wider line pattern on it's skin (most folks recommend this method when choosing bitter gourd).

~ If you have time, you can make your own fish soup broth by using fish bones or ikan bilis (aka anchovies) together with some ginger, garlic and soybean.